Wednesday, October 28, 2009

Creamy Italian Chicken with Rice

3-4 chicken breasts, cooked & cut into cubes
8 oz package cream cheese (I use fat free)
2 cans cream of chicken soup (I use the low sodium, 97% fat free Campbells)
2 envelopes dry Italian season mix (next to the dry ranch mixes in the store)
milk or water to desired thickness

Combine all ingredients in a large pan on stove until cream cheese melts & mixture is warmed through. We eat this over rice but you could probably use noodles if you prefer.

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